Tomato Cucumber Mozzarella Salad

3 medium tomatoes, chopped
1 English cucumber, quartered and cut into 1/4-inch slices
1 small green pepper, chopped
1/4 cup thinly sliced onions
12 pitted Greek olives, sliced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cubed

In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil.

For dressing, in a small bowl, whisk the oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat.

Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon. Makes 8 servings.

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